I make both--corn and flour tortillas. I had to get a press to make the corn ones. I use parchment or waxed paper when pressing them. I tried using my krumkake iron, two plates, cast-iron skillet (which was the best option of the three--would've thought the krumkake iron would have been). But by far having the press does mean I can make corn tortillas that don't fall apart when cooking them or trying to "roll" them (and I am quite talented with the rolling pin--I make flatbread that is so thin you can read the writing on my pastry cloth), but I could not roll corn tortillas.

Both. Like CWS, I find the flour tortillas easier to work with. Gluten makes all the difference in the world. But corn tortillas have a much better flavor, so it's worth the work. I also agree that they are pretty much impossible to make without a press.

I've often wondered if there might be a happy compromise somewhere. Maybe a tortilla made from a combination of corn and flour. One of these days when I'm feeling experimental I suppose...